breakfast, Clean Eating, Recipe

Homemade Two-Ingredient Coconut Yogurt

I’ve never been a yogurt person… until about 2 weeks ago when I tried homemade yogurt for the first time. Coconut yogurt, actually. It is in a league of its own, y’all.

To be completely honest, I was pretty intimidated to try to make it myself, and the idea of milk sitting out on my counter for days…. ewww. But I’m so glad I did! I want every.last.bite. And if I can make it, you can too!

No fancy equipment needed – just two ingredients and some patience!

Here are the details:

Ingredients:

-1 can of full fat coconut milk (I used BPA free and organic. Note: I have tested with 365 Organic and Thai Kitchen Organic. I had the most success with 365 Organic.)

-2 Probiotic capsules (I have with tested Renew Life Ultimate Flora which I ordered from Amazon. Note: Any good quality probiotic works, just be sure it does not include prebiotics.)

Method:

1. Pour coconut milk into a clean glass jar (like a mason jar).

2. Pour contents of probiotic capsules on top of coconut milk and mix well with a wooden spoon.

3. Cover with a cheese cloth or paper towel and wait. Allow to sit on your counter for 24-48 hours.

4. Once your yogurt has activated, place in refrigerator to thicken and chill.

Can be consumed for up to 7 days.

It’s so thick and creamy. I like mine plain in a yogurt bowl, but you can add fruit, vanilla extract or maple syrup… the possibilities are endless!

Let me know if you try it!

Recipe, Whole 30

Meal Prep Hack: Sheet Pan Eggs in 6 Minutes

MEAL. PREP. GAME. CHANGER.  

I’ve been meal prepping since before meal prep was even a thing, and this trick may be the best I’ve seen.  Here is a new way to bulk prep eggs in under 6 minutes. Perfect when cooking for big crowds or for weekly meal prep – especially during a Whole 30!

You’ll need eggs, cooking spray (I like Primal Kitchen’s Avocado Oil) or parchment paper, and seasoning of your choice.  

Method:  Prepare your sheet pan by either lightly spraying the bottom with cooking spray or lining with parchment paper.  ( I tried both methods: cooking spray tasted a tiny bit better however parchment paper was a much easier clean up, so you decide!) 

Crack eggs (as many as you want – I’ve made up to 12!) and season with S+P or any seasoning you like (I’m currently obsessed with Trader Joe’s Everything Bagel Seasoning.) Put the eggs in a 425 degree preheated oven for 5-6 minutes. Watch closely the last two minutes to make sure the eggs are cooked to your liking!

Keep your nutrition in line and save time on busy mornings by making your eggs on Sunday.  They can be stored in an airtight container in the fridge to use throughout the week for easy protein – think breakfasts (add a side of bacon and sliced avocado) or to put on sandwiches, salads or hashes.   

We’ve made them twice now and we are hooked!  The boys love them on breakfast sandwiches, Mike adds them to pretty much every meal and I like them just the way they are!  

Here are mine from yesterday: 

I know what you’re thinking: reheated eggs don’t sound great. Of course they are best right out of the oven, but they really are good reheated in the microwave — especially knowing I’m getting a healthy protein without prep time!

I’m actually having them for breakfast this morning. Let me know if you try them!